Chef
Giorgia Caporuscio
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
The Climb
The line from Formia to Naples is the relevant training arc here: Giorgia Caporuscio trained at Hospitality institute in Formia and Training in Naples with master pizza makers before moving into New York, USA. There, she worked as pizzaiola at New York pizzeria run by Roberto Caporuscio in New York, USA and later as pizzaiola at Don Antonio in New York City, USA until 2020. From 2021, Giorgia Caporuscio served as head of Don Antonio restaurant at Don Antonio in New York, USA. Today, she is owner and pizzaiola of Don Antonio (since 2020).
Today
At Don Antonio, Giorgia Caporuscio frames the work in terms of the people around it as much as the pizza itself: "I love the community we're creating behind Don Antonio."
Signature
Giorgia's signature dishes include Montanara.
In Their Words “I love the community we're creating behind Don Antonio.”
Recognition
Giorgia Caporuscio has received 50 Top Pizza USA — Pizza Maker of the Year (2024).
Profile updated July 2026
FAQ
Asked of Giorgia
What is Giorgia Caporuscio's current role?
As of 2026, Giorgia Caporuscio is Owner and pizzaiola.
Where did Giorgia Caporuscio train or study?
Giorgia Caporuscio trained at Hospitality institute in Formia and Training in Naples with master pizza makers.
What recognition has Giorgia Caporuscio received?
Pizza Maker of the Year (2024).
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